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I've seen posts by others on this cut of beef and saw some in the display window at the butcher shop and knew I had to try it. Sous vide the meat for 24 hours at 132F then put it on the KK for a sear. Plated. It was delicious and I will be doing this again.

Thank you all for the great welcome, our new KK really is a piece of cooking art. My wife Karen and I look forward to many great cooks and new friends.

Well, we finally did it, we set up our new KK 22" after a long week in LA we came back to AZ and went to work, well our local mover set it in our backyard for us. I have to say that this cooker is built like no other i have ever seen, the quality is excellent even the supplied tools are stainless. The cooking grates and basket are welded to near Aerospace quality. After we set up i lit a basket of lump coal to get to know how to control the temp and right from the start I was able to get a 3 hour steady temp of 250 degrees with just a few adjustments. could not be happier. After playing around we decided to have our neighbors over and cook some poppers and chicken which all turned out fantastic. In the past with other grills we have had , Viking, Fire Majic, we only really grilled steak , chicken etc. With our new KK we plan on expanding our cooking prowess, later on this week I will be trying to smoke some salmon , I just hope I can get the KK down to 165 degrees???? not sure how to do it yet but I know I will have fun trying , then were on to Pizza. I think I figured how to get the temp cranking buy latching the lid to the first notch and opening the bottom and top vents it will get hot quick. Lastly , the height of this KK worked out perfect for me from my wheelchair Dennis was a great help thank you all !!

Well, Garvin, for a few minutes there you had a nice new 22 inch TT, I wish you could have had it for longer but I'd better give it back to 4wood. Congratulations, 4wood, proud owner of a nice new 22 inch TT.

I've got four burley Army ROTC cadets lined up for first week of March. My job will be to point the way and cook them each a steak afterward.

I posted this recipe on Kamado Guru about 6 weeks ago and thought I would post here too! I am posting the recipe and comments from author of this cook just like I did on the Guru. Garvin Ingredients for 4 portions: Please note: I never measure when I use this technique, and so these are just guesses. Everything in this is “to taste,” so work accordingly. 4 frozen lobster tails, thawed and split as shown 1/4 cup mayonnaise pinch of salt 1 tablespoon sriracha hot sauce 1/4 teaspoon cayenne 1 teaspoon paprika 1 teaspoon lemon juice 2 tablespoons chopped tarragon, chervil, or dill His Rant: When buying your tails, ask the person working the fish department to go into the freezer, and get you ones that are still frozen. Lobster tails are always flash frozen shortly after being caught, and sent to the grocery store in this state, which is how they should be sold, except they’re not. What the grocery store does is thaw them, and pile them in the fish case, so you think a big batch of fresh lobster tails have just arrived from Cape Cod. They sit there for a day, or two, or three, getting less fresh and sweet by the minute. So, bypass the “fresh,” for the frozen, which are fresher. I really hope that all made sense, but regardless, with fancy dinner party season in full swing, I really do hope you give these deviled lobster tails a try soon. Enjoy! Look for the salt!-Smile

Thanks, Garvin.[emoji38] I am not sure I have ever had skirt steak but I would put flat iron in front of flank. [emoji38] Let's see what others think.[emoji1]

No need for Amazon. Just go to any decent auto parts store. The large size squeeze tube will be enough. Alternatively for a smaller bead get the small squeeze tube but it'll take 2 or 3 of those. You don't need a lot of Permatex just a thin film to stick the gasket down.

Excellent choice 4wood7!! Nice KK and in a beautiful setting. Enjoy the great food

MacKenzie I wish, not me just commenting on the size of it

sweet you have to be loving life Congrats and great looking color

Watch out for HalfSmoke looks like he has his eye on it lol looks really good congrats Outback Kamado Bar and Grill

Dennis does not recommend doing this, as it can damage the gaskets. Just spin fully open on the top vent and wide open on the bottom and you should be fine. If you really want to go "turbo" on it, pull out the Guru side plug, too. btw - nice cow!

Looking good, @4wood7 That cow better look out! I'm not sure about latching in the first position to heat up quick. I've never tried it, but I think you're better off latching it down and letting the vents do the work. I don't think you should have any issues keeping it at 165. I haven't done a smoked salmon on the KK yet, but I didn't have an issue holding my Kamado Joe that low. I'm actually planning another smoked salmon for this weekend if the stars align right.

Ok I will be doing soon!!!!! Garvin Sorry for the double video!!! LASAGNA-STUFFED PEPPERS Servings: 4 INGREDIENTS 4 bell peppers, various colors 1 onion, chopped 4 cloves garlic, chopped ½ pound ground beef ½ pound sweet Italian sausage 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can diced tomatoes 1 28-ounce can tomato sauce 15 ounces whole milk ricotta 1 cup grated parmesan cheese ½ cup fresh basil, chopped 1 egg 4-5 cooked lasagna noodles, quartered 1 cup shredded mozzarella cheese PREPARATION Preheat oven to 350˚F/180˚C. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside. Remove the peppers from the oven, drain any excess water that accumulated inside. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned. Rest for 10 minutes before serving. Enjoy!

This is my "Fed in the Med" entry over on the Guru Za'atar is a generic name for a combination of spices commonly used in the Middle East. Key ingredients are sesame seeds and ground sumac - from there, different cultures add their own spin. My blend was sesame seeds, ground sumac, oregano, savory, a bit of salt and some fresh thyme from the garden. Here it is dry on the left and combined with olive oil and minced garlic to form a paste on the right. The sumac, which was hard to find, is the star of this show - it has sort of a lemon zest flavor that isn't as sharp and doesn't linger in your mouth as long as lemon zest does. Coat the chicken with the paste first, both over and under the skin, then sprinkle on the dry blend and pat it down. I let it sit in the fridge for a few hours. Here is is on the KK rotisserie. I have the basket splitter installed and the fire is on the back wall (can't see it in this image). The pan of veggies has carrots, onions and cabbage and is sitting over the non-direct side. The cabbage really picked up the nice flavor of the za'atar blend. The chicken also had great flavor and you could squirt a little lemon on it to pick the flavor up even more. Plated with some couscous made with onion and sun-dried tomatoes. I haven't made couscous in years and forgot how easy and delicious it is. Money Thanks for looking.

Day 2 of KK cooking - thought we'd try some tandoori to take advantage of all the space available in the KK relative to other cookers. Turned out very nicely - the skewers sat nicely above the fire, all contained, temperature rock solid at 250C. Served with naan, kachumber, tandoori mushrooms and mint raita.

Decided to try these last night. Put them on at 250ish for about 2 hours with my regular pork rub. Sauced up with a sauce someone posted in kamado guru for country style ribs (sorry I forgot who it was)and Put them on at about 300 for an hour. I thought these were pretty good...however I prefer pork shoulder just whole.

My sister and BIL came to visit so me and Mrs skreef took off work for a week. I'll use this thread to chronical what I cooked for them. Won't be a lot of pictures but I'll try and take a couple for each cook. . Friday night me and Mrs skreef where home alone so I started our time off work with a pizza fail. Pepperoni looking good. . Had the Blackstone at 500 so I figured 4 minutes. At 2 minutes everything was looking good. Then I stepped inside for a moment and got distracted (it's at this point I blame Mrs skreef for the distraction). When I went back out it was at 5 minutes and the pizza had burnt. Lesson for the day - Never walk away from the Blackstone when there is a pizza on board. . Saturday sister and BIL arrive. I had baked beans going on Prometheus. We grilled some smoked pork chops on Cassiopeia and served it with a summer coleslaw. . More pictures coming as the week progresses. Sent from my XT1585 using Tapatalk

My initial plan today was the burn in but it looked like a rainy day and I didn't think it would be a good idea to vent it in the rain. So I headed to Costco and picked up some baby back ribs and a couple of chickens. Ribs today and chickens tomorrow. I had 3 racks and seasoned the first one with slap yo daddy all purpose rub and the other 2 with killer hogs "The BBQ rub". The first rack came off at 5 hours and the rest at 5.5 hours. On all my other grills, I would typically spritz them with apple juice/cider vinegar about every 30 minutes. Sometimes I would wrap for 1.5-2 hours as well. For these, I didn't open the lid until 4 hours to check for doneness which I did every 30 minutes afterwards until done. I was surprised to see they still looked very moist on the surface. On previous grills, they always looked dry. The finished product was really good. Nice and moist as I had hoped and really the best tasting ribs I can remember that I made (and that is quite a few racks). There was also something about the texture that was heads above what I have made before. They had a nice smoky taste but nothing overpowering at all. I think I preferred the slay yo daddy rubbed ribs over the others. Here are a some pics. I also have some questions regarding issues bringing the kk to temp. I know it is user issue but would like to know where I went wrong. Please see below after the pics. The above pic as after 4 hours. Looking good. I planned on cooking the ribs at 235-240 as I usually do on my other grills. I loaded a full basket with royal oak and lit it in 3 places. I had the lower damper cracked about 3-4 mm at the widest and the upper vent 1/2 turn. After about 30 minutes, I was only up to about 160. I opened the lower damper about double what it had been and another full turn on the top. After about another 30 minutes, I was up to about 210. I opened the top another half turn and finally after about 1:45 from the beginning, I hit 235. I closed the top down to about half a turn open and it seemed to be staying. About half an hour later, I loaded the ribs and the temp dropped back to 210 again and stayed there. I started going through the process again and got it up to 240 where it seemed like it wanted to stay for about 2 hours. Then it jumped about 15 degrees around 4 hours into the cook. I wasn't too concerned and at this point, I was pretty much back to the settings where I started. It continued to rise a little and was about 270 when I took the last two racks off. I wanted to take a practice run after I finished to take it up to about 375. I opened the bottom vent fully open and opened the top vent as far as it would go; slightly less than 6 turns. I left it that way for about 45 minutes but 330 was as high as it would go. What say you?